Best Refrigerator Pickles: Quick, Easy, Crunchy Dill Pickles
Enjoy crisp, flavorful homemade refrigerator pickles with minimal effort and quick marination.
Ingredients
Cucumbers
- 2-6 pieces Fresh cucumbers (depending on size)
- 3/4 cup Water
- 3/4 cup Distilled white vinegar
- 1/2 cup Apple cider vinegar
- 2 tsp Sea salt (kosher or pickling salt)
- 1 Tbsp Sugar
- 6 sprigs Fresh dill (small handful, or 2-3 dill flower heads, or 1 Tbsp dry dill)
- 3 cloves Fresh garlic cloves (peeled)
- 1 tsp Peppercorns (to taste (about a dozen per jar))
- 1 tsp Mustard seed
- 1 pinch Red chili flakes (scant 1/2 tsp, or 1 fresh hot chili pepper (optional))
- 2 whole Grape leaves (or horseradish, oak, or black tea leaves (optional, for crispness))
- Optional onion slices
Instructions
- Wash dill and cucumbers; trim ends and cut into desired shapes.
- Soak cucumbers in ice water for extra crispness if desired.
- Prepare brine by heating water, vinegars, sugar, and salt until dissolved; cool to room temperature.
- Layer dill, garlic, spices, and optional leaves in a clean jar; pack cucumbers tightly.
- Pour cooled brine over cucumbers until submerged; seal jar and refrigerate.
- Marinate for at least 5 days before enjoying; consume within 2-3 months.
Notes
Ensure cucumbers are fully submerged in brine for best results.